English plums are in abundance this year due to the plum trees regenerating after a poor 2008 season. Cold weather at blossom time last year prevented the fruit from germinating properly and in some cases halved production on some fruit farms. This followed by perfect conditions this year has created a profusion of the fruit.

Waitrose, which has a store at Newport, in Shropshire, suggests this delicious recipe:

Plum Tray Bake with Cheesecake Ripple

Ingredients

200g tub cream cheese
1 tsp vanilla bean paste or vanilla bean extract
3 tbsp caster sugar
4 medium eggs
175g unsalted butter, softened
175g dark muscovado sugar
200g self-raising flour
400g ripe plums, halved, stoned and roughly chopped

Method

1. Preheat the oven to 180°C, gas mark 4. Grease and line a 28cm x 18cm shallow baking tin with baking parchment, making sure that the paper comes higher than the rim of the tin.

2. In a bowl, beat the cream cheese until soft. Add the vanilla bean paste or extract, caster sugar and one of the eggs, and beat using a hand-held electric whisk until smooth.

3. Place the remaining eggs, butter, muscovado sugar and flour in a separate bowl. Beat for about 2 minutes until pale and creamy.

4. Spread half of the creamed flour mixture onto the base of the tray, then dollop half of the cream cheese mixture over it, spreading an uneven swirl through the base mixture. Scatter with half of the plums. Spoon the remaining creamed flour mixture on top and dot with the rest of the cream cheese.

5. Scatter with the remaining plums then bake for about 45 minutes until risen and just firm to touch. Leave to cool in the tin before cutting into pieces. Serve warm or cold, with ice cream.

Cook’s tips
When cooked, the surface of this tray bake should feel just firm to the touch, but bear in mind that it will firm-up slightly as it cools. If over-baked, it will lose its moist texture.

Drinks recommendation
Brandy and plums are the perfect match.